Vegetable Fried Rice
A vibrant, restaurant-style vegetable fried rice that is perfect for using up leftover rice and fresh garden vegetables.
Ingredients
- •4 cups cooked long-grain white rice, chilled (day-old is best)
- •3 tablespoons vegetable oil
- •2 large eggs, lightly beaten
- •1 cup frozen peas and carrots, thawed
- •1/2 cup yellow onion, finely diced
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •3 tablespoons soy sauce
- •1 tablespoon toasted sesame oil
- •2 green onions, thinly sliced
- •1/2 cup bean sprouts (optional)
Instructions
- 1
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove from the pan and set aside.
- 2
Add the remaining two tablespoons of oil to the same pan. Once shimmering, add the diced onion and sauté for 2-3 minutes until translucent.
- 3
Add the garlic, ginger, and the peas and carrots. Stir-fry for another 2 minutes until fragrant.
- 4
Increase the heat to high and add the chilled rice. Break up any clumps with a spatula and stir-fry for 3-5 minutes until the rice is hot and slightly toasted.
- 5
Pour the soy sauce and sesame oil evenly over the rice, tossing constantly to ensure every grain is coated and colored.
- 6
Fold the cooked eggs back into the rice along with the green onions and bean sprouts.
- 7
Toss everything together for one final minute, taste for seasoning, and serve immediately.
💡 Chef tips
- Always use cold, day-old rice; freshly cooked rice contains too much moisture and will turn mushy when fried.
- If you want a protein boost, feel free to add diced tofu, cooked chicken, or shrimp during the vegetable sauté stage.
- Keep the heat high throughout the process to achieve that authentic 'wok hei' or smoky, seared flavor.
✅ How it should turn out
The finished dish should feature distinct, golden-brown grains of rice that are savory and aromatic, with tender-crisp vegetables and a light, nutty finish from the sesame oil.